Sunday, April 24, 2011

Vangibath (Rice with Eggplant)

I'm not a huge fan of eggplant, and so have been putting off making this for a long time. I got this recipe from an aunt who swore that it comes out perfect every time. I kept thinking, yeah, but eggplant flavored rice? Hmm, I'll wait!

Well, I happened to get some great eggplant in the market, and so decided to just go ahead and try it. It really is wonderful! Another no-fail recipe!

Vangibath (Rice with Eggplant)

Cook 2 cups of Rice and set aside.

Grind together:
1 tbsp Fresh Cilantro
1 tsp Cumin Powder
1 tsp Ground Coriander
1/2 tsp Cinnamon Powder
1/2 dried Red Chilli
1 clove Garlic, chopped
2-3 Black Peppercorn
2 Cloves, and
1 pinch minced Ginger

Set aside.

Heat 1 1/2 tbsp oil in a saucepan, and add:
a pinch of Asafoetida
1/4 tsp Cumin Seeds
1/4 tsp Mustard Seeds, and
1/4 tsp Sesame Seeds

When the mustard seeds pop, add and saute:
1 small Eggplant, unpeeled and diced
1/2 Onion, diced
1/2 Tomato, diced, and
1/4 cup Peas, frozen or fresh

Saute until the onions are transparent. Add the ground ingredients, and:
1 tbsp Cumin Powder
1/2 tsp Red Chilli Powder
1/2 tsp Salt
1/4 tsp Turmeric, and
2 Bay Leaves.

Continue to saute until the eggplant is soft. Separate the grains of cooked rice with a fork, and add to the saute pan. Mix thoroughly and cook 3-5 minutes on low heat. Garnish with coconut and chopped cilantro.